Mmmmm... there's nothing better than walking into a house that's filled with the smell of dinner cooking!
❤️ Why you'll love this recipe
Easy chicken and stuffing casserole is a shortcut to Grandma's favorite Sunday dinner! Just 5 minutes prep time and 8 hours in the slow cooker and you'll be sitting down to an old fashioned family meal!
🧾 Ingredients
- I used cornbread stuffing mix but you can use your favorite.
- Boneless thighs work well in this recipe, too.
🔪 Instructions
Note: This is an overview of the instructions. The full instructions are in the recipe card below.
- Add the breasts to the bottom of the slow cooker. Spoon onions and optional chiles over the top.
- Sprinkle the dry stuffing mix over the top.
- Add the green beans.
- Mix the sour cream, half the stock, and the undiluted cream of chicken soup until smooth.
- Spoon the mixture over the stuffing layer. Cover and cook on low.
Oven instructions
You can also make this casserole in the oven.
- Spray a casserole dish with no-stick spray.
- Heat 1 1/4 cups of the stock to boiling and add it to the stuffing mix. Set aside.
- Layer the cooked green beans and cooked chicken breast in the bottom.
- Cover with the onions and chiles.
- Mix the cream of chicken soup and the sour cream. Spoon over the chicken and onion mixture.
- Cover with the stuffing.
- Bake at 400F for 30 minutes, or until the top is golden brown and the casserole is bubbling.
🎥 Video
Just click on the image below if you'd like to see the full length video on YouTube. It opens in a new tab so you won't lose your place here.
💭 Tips
Expert tip: If you are making this in the oven please pre-cook the chicken and green beans!!
- Make slow cooker chicken and stuffing with vegetables! Add a package of frozen mixed veggies with, or in place of, the green beans.
- This is perfect for the smaller Thanksgiving meals many of us will be having this year. You can use turkey breast instead of chicken breast if you like.
- Spraying the inside of the slow cooker with no-stick spray keeps the food from sticking and makes cleanup effortless!
- Cream of celery, cream of mushroom, or cream of asparagus soups all work well.
- Diced celery is also good in this.
- Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
👩🏻🍳 FAQs
Here are the questions I am most frequently asked about this recipe.
Yes you can. It freezes well for up to about 3 months. Thaw it out overnight in the refrigerator and then warm it in a 375F oven, covered with foil, for about 20 minutes or until heated through.
There's no need to cook it when you are making this in the slow cooker. If you are making this in the oven it's best to pre-cook it if you can.
Since the green beans cook right along with the chicken you really don't need anything else. Biscuits are always nice, a salad on the side, and this 5 minute Mexican Chocolate Cobbler and you're all set!
I told you this was the easiest thing ever!
When you try it be sure to take a picture and tag me (marye_restlesschipotle) on Instagram! I love to see what you've made and share to my Instastories!
Related recipes
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Crock Pot Chicken and Stuffing Casserole
Equipment Needed
Ingredients
- 2 pounds boneless chicken breast, or thighs
- 1/2 cup chopped onion, optional
- 4 ounces green chiles, chopped, optional
- 6 ounces cornbread stuffing mix
- 1 cup sour cream
- 10.5 ounces cream of chicken soup, undiluted
- 3/4 cup chicken stock
- 1 pound green beans, optional
Instructions
Slow Cooker
- Season the chicken with salt and pepper - go easy on the salt because there's plenty in the soup and stuffing mix.
- Spray the slow cooker with a nonstick spray so clean up will be easy.
- Add the chicken to the bottom of the slow cooker.
- Spoon onions and chiles over the top, if desired.
- Sprinkle the dry stuffing mix over the top of the chicken.
- Mix the sour cream, half the chicken stock, and the undiluted cream of chicken soup until smooth.
- Spoon the mixture over the stuffing layer.
- Add the green beans. You can add them to the top or skooch the chicken over and add them to the side.
- Pour the remaining chicken stock over the top.
- Cover and cook for 8 hours on low or 4-5 hours on high. The chicken should reach an internal temperature of 165F.
Oven Instructions
- Spray a casserole dish with no-stick spray.
- Heat 1 1/4 cups of the stock to boiling and add it to the stuffing mix. Set aside.
- Layer the cooked green beans and chicken breast in the bottom. This works best if you've shredded the chicken or cut it into bite sized pieces.
- Cover with the onions and chiles.
- Mix the cream of chicken soup and the sour cream. Spoon over the chicken and onion mixture.
- Cover with the stuffing.
- Bake at 400F for 30 minutes, or until the top is golden brown and the casserole is bubbling.
Notes
- If you are making this in the oven please pre-cook the chicken and green beans!!
- Make slow cooker chicken and stuffing with vegetables! Add a package of frozen mixed veggies with, or in place of, the green beans.
- This is perfect for the smaller Thanksgiving meals many of us will be having this year. You can use turkey breast instead of chicken breast if you like.
- Spraying the inside of the slow cooker keeps the food from sticking and makes cleanup effortless!
- Cream of celery, cream of mushroom, or cream of asparagus all work well in place of the cream of chicken soup.
- Diced celery is also good in this.
- Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
R
I hate the taste of sour cream what can I substitute?
Marye
Try 3/4 cup of milk.